General Manager

Run For The Roses is excited to expand our leadership team. Tucked beneath the Dairy Block in downtown Denver, RFTR is an intimate cocktail lair dedicated to thoughtful craft, warm hospitality, and a transportive guest experience. Our concept celebrates the origins of cocktail culture, and today our program blends that reverence for history with a forward-looking, technique-driven approach to seasonal drinks.

While we do not operate a full kitchen, we offer an elevated small-plates menu inspired by old-school classics—deviled eggs, pickled vegetables, caviar, and other refined bites designed to pair beautifully with our cocktails. Our beverage identity centers around a curated deck of 52 cocktails, complemented by a rotating seasonal menu and a collection of vintage and rare spirits.

The General Manager will lead RFTR with a focus on exceptional hospitality, team development, and high-level operational and financial management. This is a hands‑on role within a small, cross‑trained team that is constantly in motion. You will work closely with ownership and our other company partners to maintain the highest standards in service, beverage execution, and guest engagement.

We believe in cultivating a team that is agile, educated, and deeply committed to craft. Every member of RFTR is trained across multiple positions—from cocktail building and dish plating to guest reception and ongoing education. The GM will champion this philosophy and ensure consistency, cohesion, and excellence throughout the guest experience.

Model and maintain a culture of warm, attentive, elevated service and hospitality.

Lead by example on the floor, supporting service when needed and ensuring seamless nightly operations.

Foster a positive, inclusive, growth‑oriented environment for staff.

Support the execution of a technique‑driven, seasonally focused cocktail program.

Collaborate with the head bartender to uphold recipe standards, prep systems, and service flow.

Ensure ongoing staff education around technique, spirits, history, and menu ethos.

Oversee costing, inventory, financial reporting, and budget management with accuracy and accountability.

Create and manage staff schedules to balance labor efficiency with service quality.

Maintain vendor relationships, oversee ordering, and track cost‑of‑goods performance.

Assist ownership in identifying opportunities for growth, refinement, and operational improvements.

Recruit, train, and develop a well‑rounded team capable of rotating roles seamlessly.

Provide clear expectations, consistent feedback, and pathways for professional advancement.

Proven experience in a leadership or general management role within an elevated cocktail‑driven environment.

Strong financial acumen, with hands‑on experience in cost control, budgeting, and labor management.

Deep understanding of craft cocktails, technique‑driven beverage programs, and service standards.

Exceptional communication, organizational skills, and a hospitality‑first mindset.

Ability to thrive in a small, dynamic, high‑expectation environment.